EsteeA

whole wheat pastry flour (220 grams) • GF option: add 1 1/3 tsp xanthan gum • cane (or turbinado) sugar (220 grams) • baking powder (10 grams) • fine salt • baking spice or cinnamon, optional • light vegetable oil (120 ml) • soy milk (180 ml) • vanilla extract • ripe/overripe bananas • vegan chocolate chips or nut mixture of your choice • (I use mini chocolate chips for mini muffins)

black lentils • green lentils • water • onions • olive oil • bulgur • Hawaij (Yemenite spice) - can be substituted with cumin • salt and pepper

large potatoes (Russet or baking potatoes) • finely diced pickles (I use kosher dill or brine) • spring onions (scallions), thinly sliced • mayonnaise (see my recipe for vegan mayo) • salt and pepper

ground flax seeds • chia seeds (or use total of 1.5 tbs flax seeds) • water • plant milk (soy / almond) • vanilla extract • sugar (if using unsweetened milk, use 3 tbs sugar) • vegan butter, melted • whole wheat flour (you may need another 1-2 tbs) • baking powder • baking soda • vegan chocolate chips (optional) • oil (optional)

water • chickpea flour • raw cashews (or 1/4 cup cashew butter) • oatmeal flour (or 6 tbs. oatmeal) • maize (ground corn, polenta mix) • cornflour (corn starch) • nutritional yeast • garlic • salt • pepper • parsley, finely chopped • thinly sliced green onions •

unflavored soy milk (no sugar or salt added) • salt • mustard, optional • light vegetable oil (I use canola) • vinegar

red lentils (small, a deep coral color) • red quinoa • cooked brown rice, optional • small purple onion • garlic • parsley, leaves only • olive oil • almond butter, optional • raw tahini (sesame seed butter), optional • salt and pepper to taste • vegetable oil for frying

dried split peas • green lentils • yellow lentils • barley • olive oil • onions • garlic • carrots • salt and pepper to taste

mixed lentils (black, green, brown, yellow - not red), soaked (30 min - 4 hrs) • bulgur OR • quinoa • vegetable oil, optional • bouillon powder (1/2 cube), optional • tomatoes, ripe but firm • onion • salt and pepper to taste

medium cucumbers • medium tomatoes • shredded fresh cabbage • medium carrots • large spring onions (scallions) • mayonnaise (vegan for a vegan salad) • mustard • vinegar • sugar • water

dried Shitake mushrooms • dried mushrooms of your choice (Porcini, Chanterelle, Cremini etc) • boiling water • barley (I use 1 cup long-grain and 1 cup round/pearled) • vegetable oil (olive/canola) • large onions, diced • garlic, minced • rub (date honey) - you can use honey or omit this, but I find rub works best • fresh or canned button mushrooms, sliced • salt and pepper to taste • boiling water

large onions • medium sweet potatoes • olive oil • salt and pepper to taste • leafy greens (swiss chard, bok choi, kale, spinach etc.), including stems